Day 35: Supper Tart of Red Onions, Greens, and Grapes

The piano tuner is here so I am more than a little distracted by his tinkling of the keys.

Supper Tart of Red Onions, Greens, and Grapes

If you want to impress a crowd, there is nothing like puff pastry to help you out.

This is a lovely and simple tart and it is very fast to make.

Defrost on your counter I package of puff pastry (2 sheets). It will go faster if you take the sheets out of the box and lay them side by side to thaw.

Take 1 light-packed cup of greens of your preference---I used spinach---and tear them into bite-sized pieces. Toss in a bowl with a half cup plus of green grapes, 1 slivered medium red onion, shredded zest of 1/2 lemon, 1 chopped garlic clove, chopped fresh thyme, salt, and pepper.

Once sheets are thawed, lay them side by side, overlapping by 1/4 inch or so on a large baking sheet. Press the overlapping edges to seal and pinch the outside edges to create a rim. I actually rolled my sheets out a little bit to make the tart a little larger. You should end up with a sheet about or larger than 7" x 17".

Fill the tart with your onion and greens mixture and spread it out evenly.

Now the authors say to bake this at 500 degrees on the bottom rack for 15 minutes. I know my oven is extra hot so I put it on the middle rack for 15 minutes at 450 degrees.

While it is baking, blend1 cup shredded cheese (they recommend Asiago) and 1/4 cup heavy cream. OK OK I just used half and half and it turned out fine.

Pop the tart out of the oven and spoon your cheese mixture all over the tart. Bake for an additional 6 minutes. Serve warm. YUM!
This is easy and in a pinch you can get away with whatever cheese or veggies you have on hand.

60 recipes down in How To Eat Supper.